dee's tri colored potato salad

Name: Dee's Tri Colored Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 10
Cuisine: American
Ingredients: 2 - 28oz - bags of tri colored potatoes from trader joe's.or equivelent; 8 - hard boiled eggs, shelled & chopped; 2 cup(s) diced celery; 1 bunch(es) green onions, chopped; 1/4 cup(s) dill pickle relish, or finely chopped dill pickles; 2 tablespoon(s) yellow mustard; 3/4 cup(s) zesty italian salad dressing; 2/3 cup(s) mayonnaise, add more if you like it looser; 1/2 cup(s) sour cream, add more if you like it looser; 1 1/2 teaspoon(s) seasoning salt; 1/2 teaspoon(s) garlic powder; 1/2 teaspoon(s) pepper; 2 teaspoon(s) dill weed

(4 RATINGS)

98 Pinches 4 Photos

Dee Stillwell

Citrus Heights, CA

Updated on Apr 23, 2011

I have had many potato salads in my lifetime. I like this one the best. I grew up with them made only with russet potatoes by my mom. I never liked hers because it us too mushy and russets make a grainy texture. I discovered I liked the texture and flavor of red potatoes better. Then when tri colored potatoes came out several yr ago, I started using them. I love the look of the yukon gold, red & purple potatoes in this salad. This is a borrowed net pic. I will post my pic when I make it tomorrow.

Rate

prep time 20 Min

cook time 20 Min

method Steam

yield 10-12 serving(s)

Ingredients

2 - 28oz - bags of tri colored potatoes from trader joe's.or equivelent
8 - hard boiled eggs, shelled & chopped
2 cups diced celery
1 bunch green onions, chopped
1/4 cup dill pickle relish, or finely chopped dill pickles
2 tablespoons yellow mustard
3/4 cup zesty italian salad dressing
2/3 cup mayonnaise, add more if you like it looser
1/2 cup sour cream, add more if you like it looser
1 1/2 teaspoons seasoning salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 teaspoons dill weed

How To Make dee's tri colored potato salad

Step 1

I like to steam my potatoes of this salad so the purple taters don't bleed their color so much. Steam until tender but not overdone & mushy. You can also use the steam water to cook the eggs. Chop all veggies while they are cooking. Cool eggs & potatoes until you can handle them, but still warm. Dice potatoes and pour salad dressing over them. Toss to coat. Dice eggs on top of potatoes. Cover and chill for a couple of hours. Put salad together by adding all the other ingredients. Mix well and adjust mayo or seasonings if necessary. Chill several hours before serving so flavors can marry. Enjoy!
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